This recipe is the appetizer version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

“Hey Marlene its Esther Mosseri, I have a great 6 ingredient recipe for you, i saw it on TV by Rachael Ray I made it a bunch of times and everyone loved it!”

Mini Caprese Salad

1 lemon juiced

1 sm clove garlic minced

1 cup basil leaves (about 20 leaves) plus a few for garnish

1/3 cup olive oil

1 pint cherry tomatoes (multicolored makes it prettier)

1 cup bite size mozzarella balls in water, drained and halved

salt and pepper

Combine lemon juice, garlic, basil in cuisinart or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.